Mushroom-cheese risotto

  • Preparation: 15’
  • Cooking: 23’
  • Total time: 38’


  • 1 onion
  • 200 g field mushrooms, chopped
  • 1 tablespoon extra virgin olive oil
  • 320g aborio or any risotto rice
  • 100ml dry white wine
  • 800 ml vegetable or chicken stock
  • 30g butter
  • 50 g grated parmesan cheese
  • 2 tablespoons finely chopped parsley

Step 1

Insert the MultiBlade and add the onion and the mushrooms. Press PULSE for 5 seconds. Scrape down sides and repeat until coarsely chopped.

Step 2

Replace the MultiBlade with the StirAssist, and add the olive oil. Select STEW P9 and press START twice to begin STEP 1.

Step 3

At the tone, add the rice; press START to start cooking STEP 2.

Step 4

At the tone sounds, pour in the wine and press START to begin STEP 3.

Step 5

At the tone, add the stock and press START to begin STEP 4.

Step 6

At the end of the cooking time, add butter, cheese and parsley. Press QUICK STIR for 20 seconds to mix through. Serve immediately.